Menudo Rojo Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Tripe,
1/2: Calfs foot,
1/3 cup: Vinegar,
Cold water,
2 Cloves: garlic,
1/2 small: Onion,
3 quart: Water, approx.
Salt,
1 1/2 cup: Hominy,
Red Chile Puree, (see below) OR 1 cup canned red chile
Sauce,
Finely chopped green onions,
Chopped cilantro leaves,
Lemon wedges,
Corn tortillas, heated
Red Chile Puree:,
8: California chiles, 1/4 lb
2/3 cup: Water,
Directions:
Scrape off any fat from tripe. Cut tripe into 1-inch squares. Place
tripe and calfs foot in a large bowl. Add vinegar and cold water to
cover generously. Let stand 3 hours. Drain. Rinse tripe and calfs
foot thoroughly. Place in a large pot. Add garlic and onion. Pour
in water to cover ingredients plus 1 to 1 1/2 inches, about 3 quarts.
Add salt to taste. Bring to a boil; reduce heat. Cover and simmer
about 6 hours or until tripe is tender. After 1 hour, skim foam from
surface of soup. Skim again as needed. Add more water if liquid
evaporates.
Prepare Red Chile Puree. Add hominy and Red Chile Puree during last
hour of cooking. Ladle into large bowls. Serve chopped green onions,
cilantro, lemon wedges and hot corn tortillas separately.
Makes 10 to 15 servings.
Red Chile Puree: Remove stems from chiles. Break chiles open and
rinse out seeds. Place in a saucepan with water to cover. Bring to a
boil. Continue to boil until chiles are softened, about 5 minutes.
Drain; discard water. Place chiles in blender; puree. Add enough
water to make puree the consistency of tomato sauce. Press pureed
chiles through a sieve to remove bits of peel. Makes about 1 cup.
Variation: Substitute 1 1/2 cups nixtamal (cooked dried corn) for
canned hominy. Combine with soaked tripe and calfs foot, garlic,
onion and water. Cook as directed above.
Source from luhu.jp
tripe and calfs foot in a large bowl. Add vinegar and cold water to
cover generously. Let stand 3 hours. Drain. Rinse tripe and calfs
foot thoroughly. Place in a large pot. Add garlic and onion. Pour
in water to cover ingredients plus 1 to 1 1/2 inches, about 3 quarts.
Add salt to taste. Bring to a boil; reduce heat. Cover and simmer
about 6 hours or until tripe is tender. After 1 hour, skim foam from
surface of soup. Skim again as needed. Add more water if liquid
evaporates.
Prepare Red Chile Puree. Add hominy and Red Chile Puree during last
hour of cooking. Ladle into large bowls. Serve chopped green onions,
cilantro, lemon wedges and hot corn tortillas separately.
Makes 10 to 15 servings.
Red Chile Puree: Remove stems from chiles. Break chiles open and
rinse out seeds. Place in a saucepan with water to cover. Bring to a
boil. Continue to boil until chiles are softened, about 5 minutes.
Drain; discard water. Place chiles in blender; puree. Add enough
water to make puree the consistency of tomato sauce. Press pureed
chiles through a sieve to remove bits of peel. Makes about 1 cup.
Variation: Substitute 1 1/2 cups nixtamal (cooked dried corn) for
canned hominy. Combine with soaked tripe and calfs foot, garlic,
onion and water. Cook as directed above.
Source from luhu.jp